If you are a novice to grilling or smoking meat, you may hear many cuts of meat mentioned in these circles and not know what people are talking about.
Chuck eye steak is one of those cuts you may hear mentioned but may not be sure what type of meat this is and what it is good for.
Fortunately, our experience in smoking and grilling can provide you with all you need to know about chuck eye steak.
- Chuck eye steak is a flavorful and tender cut of meat from the transition area where the rib eye transitions to the shoulder cut, called the chuck, on the cow.
- It's an affordable alternative to rib-eye steak, often referred to as the poor man’s rib-eye, and can be pan-fried, grilled, or smoked.
- The steak is ideally served rare or medium-rare.
A chuck eye steak is often difficult to find in local stores since this cut is often used to produce ground beef.
If you find this cut available or ask your butcher for it, it is effort that will pay off! You will be surprised by the flavor and tenderness of this steak!
Where Does Chuck Eye Steak Come From?
Most people have heard of a rib-eye steak and are familiar with the look and taste of this cut.
The chuck eye steak is a very similar piece of meat, both in flavor and texture.
The chuck eye steak is the transition area where the rib eye transitions to the shoulder cut, called the chuck, on the cow.
There are two chuck eye steak cuts on each cow, one above each shoulder .
Only a small portion of the chuck can be cut for a chuck eye steak since, too far into the chuck, the meat becomes too tough to be suitable as a steak.
Thus, only the transition area from the rib-eye to the chuck can be used for the cut.
The meat in a chuck eye steak usually has some marbling in it, but not as much as a rib-eye.
The chuck eye usually has a good layer of fat on the outside of the meat as well. While most of this is trimmed off before cooking, some can be left on to enhance the flavor.
Chuck steak is known for its rich beefy flavor, and it is a tender cut of meat that requires delicate treatment when cooking.
Is Chuck Eye Steak Expensive?
Rib-eye is a fairly expensive steak, but the chuck eye steak is considerably cheaper since it is considered part of the chuck, which is traditionally a cheaper cut.
Chuck eye steak is sometimes referred to as the poor man’s rib-eye since it is similar to this cut but more affordable.
Chuck eye steaks generally cost about $8.50 to $10.00 per pound, while rib-eye can set you back between $11.99 and $14.99.
While this difference may not seem too great, the price adds up if you have many guests to feed.
To make your search easier and more convenient, consider exploring the offerings of ButcherBox. They deliver high-quality meats, including Chuck eye steak, right to your doorstep, allowing you to enjoy this economical and flavorful option in the comfort of your home.
What Is The Best Method To Cook Chuck Eye Steak?
Chuck eye steak is a surprisingly delicate steak that requires an appropriately delicate approach to cooking the steak.
The best way to cook the chuck eye steak is by using the following method:
- Prepare the chuck eye steak. Remove the chuck eye from the refrigerator and let it to come to room temperature for 20-minutes.
- Oil and season the steak. Brush a high smoke-point oil over the steak. Use a brush to avoid smothering the steak with oil season with a little salt and freshly cracked black pepper. Do this on both sides of the meat. Only a little seasoning is needed due to the robust flavor of the meat.
- Get your frying pan hot. Use a non-stick pan and make the pan very hot. The steak must sizzle when you put it in the pan.
- Cook to rare or medium-rare. Do not overcook a chuck eye steak. This steak should be cooked to rare or medium-rare. To cook to medium-rare, cook it for 2 to 2.5 minutes on each side for a 1-inch thick steak. To cook the steak rare, cook it for 1 to 15 minutes on each side.
- Rest the chuck eye steak. Take the chuck eye out of the pan and place it on a stainless steel rack. Tent the steak with a piece of aluminum foil and allow it to rest for 10 minutes.
- Slice and serve. Slice the steak across the grain for maximum tenderness.
Can You Grill A Chuck Eye Steak?
A chuck eye steak can be cooked on an outside grill and makes for a great tasting, tender steak when cooked fast on high heat.
The same approach to cooking the steak in a frying pan can be adopted for cooking this steak on the grill.
The grill must be at searing temperatures to achieve the best results.
Prepare the chuck eye steak with a light brushing of oil on both sides. It only needs light seasoning with some sea salt and freshly cracked black pepper or your favorite BBQ spice.
Sear the steak on high heat on one side for 2 to 25-minutes on each side on a 1-inch thick steak for a medium-rare finish. Use a shorter time of 1 to 1.5-minutes per side for rare.
Take the steak off the grill, tent it with aluminum foil, and allow it to rest for up to 15-munites before serving .
Is Chuck Eye Steak Good For Smoking?
Chuck eye steak makes an excellent choice for the smoker, and it does not take very long to cook, making it a quick meal for an outside occasion.
A chuck eye steak can be smoked in a similar fashion to a rib-eye steak. Ont of the most popular methods is to do a reverse sear.
Heat the smoker up to 225°F or 107.2°C. Smoke the chuck eye steak for about 45-minutes to 1-hour or until the steak reaches an internal temperature of 125°F or 51.6°C.
Remove the steak from the smoker and crank the temperature up to grilling temperatures. Sear the outside of the steak for 1-minute on each side.
Remove the steak from the grill and tent it with aluminum foil for 10-minutes. Then slice across the grain and enjoy a superbly flavorful smoked chuck eye steak!
Are Chuck Steak And Chuck Eye Steak The Same?
Chuck and chuck eye steak are not the same, even though they come from the same region on the cow.
The chuck eye steak is in the transition area between the chuck and the rib-eye, which means it is a tender, well-marbled cut of meat that closely resembles the rib-eye.
As you go further into the chuck part of the cow, there is a lot more connective tissue in the meat, and the meat becomes significantly tougher.
Chuck is traditionally stewing meat and needs a low and slow cooking method to render the meat tender and juicy.